Thinai arisi | Foxtail millet ( Kangni in Hindi, Kora in telugu | Navanne in Kannada |Thina in malayalam ) is an easily available millet variety. With this we can prepare lot of dishes. You can have few recipes in my blog itself with this healthy thinai. As navaratri is approaching I have experimented some unique sweet dish with this thinai or foxtail millet. Thinai biscuits soaked in basandhi tastes heavenly. Prepare this unique sweet for navaratri and get a pat on your back from your dear and near. Let”s go for the recipe.
Thinai flour - ¼ cup
Maida - ¼ cup
Whole wheat atta - ½ cup
Roasted rava - 3 tbsps
Cardamom powder - ¼ tsp
Sugar - 2 tbsps
Butter - 2 tbsps
Cooking oil - for deep frying biscuits
INGREDIENTS FOR BASANDHI
Full fat milk -2 litres
Sugar - 1 1/2 cups
Blanched and sliced cashews - 2 tablespoons
METHOD OF MAKING BISCUITS
Dry roast the thinai/ fox tail millet and powder it nicely in a blender.
In a pan mix atta, rava thinai flour, butter, sugar cardamom powder with required amount of water and knead to a dough as we knead for pooris.
Take lemon sized balls from the dough and roll it to thin pooris and cut into desired shapes with the cookie cutter.
Meanwhile heat oil and fry the biscuits till golden brown colour.
METHOD OF MAKING BASANDHI
Place a broad and heavy bottomed kadai ina high flame and pour the milk .
Allow the milk to boil in a high flame .
When it starts boiling , reduce the flame and cook the milk keeping a ladle in the centre of the kadai .
When the cream is formed on top , gently keep pushing the cream to the sides of the kadai .
Cook the milk till three fourth of the milk is reduced , repeating the process .
Finally scrape the sides of the kadai and put all the ceam in the milk .
Add sugar and switch off the flame .
Stir gently , till sugar is dissolved comp;ete;y .
Allow it to cool completely.
Blend the cooled basandhi in a blender till smooth and transfer it into a serving bowl.
Arrange the thinai biscuits in the basandhi and decorate it with sliced cashews .
Thinai Biscuit Basandhi is ready to serve.
Don’t soak the biscuits in the basandhi for long time.serve immediately.